NUTRITION RESOURCES

This easy recipe comes together with pantry staples in 30 minutes.  I keep ginger and limes in the freezer at all times so that I always have them for this recipe.  If you don't like tofu, use chicken.  You can use fresh vegetables instead of the frozen package of stir fry veggies.  Frozen veggies are easier and last for months in the freezer.

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Serves: 2 adults and 4 kids

Time: about 30 minutes

 

Ingredients:

 

Peanut Sauce:

½ cup peanut butter

½ cup water

1 or 2 Tablespoons soy sauce

1 or 2 tablespoons brown sugar

Juice of 1 lime

Optional: grated fresh ginger (about 1 or 2 teaspoons)

Optional: grated fresh garlic (about 1-2 cloves)

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Noodles:

8 oz (½ of a 16 oz box) whole wheat spaghetti noodles 

1 bag frozen stir fry vegetables

1 container extra-firm tofu  (you can use cooked chicken or fish instead of tofu)

 

Directions:

 

1.  Cook the noodles in boiling water according to package directions (about 7 minutes).  During the last 2 minutes of cooking time, add the frozen vegetables to the pot.  Cook until the veggies are warm and drain them with the noodles.

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2.  While you are waiting for the noodle water to boil and then when the noodles are cooking, prepare the tofu and peanut sauce.

 

3.  For the tofu:

• Cut the tofu brick into 4 equal slices, the slices should be a similar shape to a slice of bread.

• Brown the tofu slices.  Heat a nonstick skillet over medium-low heat.  Add 1 teaspoon oil.  When oil is hot, add tofu and cook for 3-4 minutes on each side until brown.  After browning, transfer slices to a cutting board and cut into bite-sized squares.

• Tofu is safe to eat raw if you don’t want to cook it.  Simply cut it into squares and set aside until the noodles are done.

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4. For the peanut sauce:

• While tofu and noodles are cooking, combine peanut sauce ingredients in a medium-sized microwave-safe bowl (½ cup peanut butter, ½ cup water, 1 Tablespoon soy sauce, 1 Tablespoon brown sugar, juice of 1 lime, 1 teaspoon grated fresh ginger, 1 minced clove garlic).  

• It is okay to leave out the lime, ginger and garlic if you don’t have any, but it will taste much better with all of the ingredients.

• Microwave peanut sauce ingredients for 1 minute.  Stir until combined.  If the sauce is difficult to stir, microwave for another 30 seconds until the peanut butter is melted and it is easy to stir.

 

5.  Once everything is done, pour peanut sauce on top of the cooked noodles and vegetables.    Stir so that the sauce covers everything and top with the tofu.

 

*notes*

This sauce is also excellent on top of cooked rice instead of noodles!